I was ready to start a twenty year quest for the best fish and chip batter. Having lived in England, I was batter spoiled. The first person I asked is an owner of a commercial shrimp boat. He felt he had the perfect recipe, which was handed down to him from another commercial fisherman. All I know is this is a party favorite and a way to feed a lot of people on a cold day. Your oil temperature is critical. I use a wok as it minimizes the amount of oil I use. Once cooked this batter also tastes better on the second day, so make leftovers.

1 part bisquick
1 part cornstarch
Your favorite beer mixed in to the correct consistency

Test the temperature of the oil by dripping a bit of batter in. This is not the healthiest fare, however, everyone will ask for the recipe and not believe you when you tell them. Enjoy.

I have switched to using a gas hurricane burner and fry everything up in a wok. The wok limits the amount of oil I use and allows me to cook for a party (5-6 pcs at a time). I use this recipe at least once a month and it is an absolute crowd favorite. Thanks for the input.